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Ripert to NFL? or Jimmy Johnson's Big Chill.

The 7th floor's report that Jimmy Johnson was (back) in the restaurant business and the glorious picture at left raised a few questions: 1) If I, say, wanted to keep track of an athletic contest during my meal at Jimmy Johnson's restaurant, cold I do that? The answer, yes, a "multitude of flat screens." But this led to another question.2) Why, a) does this restaurant have a Myspace page? And b) why is the restaurant listed as 29 and female? I imagine that a fair number of Myspace users who are neither 29 nor female describe themselves thus, but a restaurant? Does this restaurant like to "party"? Is this something that we'll start to see NYC publicists do for their restos? ("Thanks for the add, Stone Barns!")3) First Biden, and now a resurgent Jimmy Johnson. Is the coked-out uncle the prevalent sex meme for the late oughts?4) Generally speaking, the involvement of an athlete in the ownership and management of a restaurant puts a definite ceiling on your expectations. Consider four restaurants -- Prune, Wayne Gretzky's Steak House, Le Bernardin, and Chelli's Chili. You will notice that the two non-sports-oriented ones are generally more ambitious and held in higher regard for their food than those with a sports orientation. However, think of how much lower expectations would be if, say, someone approached Eric Ripert and said -- we like what you do with a court-bouillon -- would you like to coach the Jets? (That said, I'd hire Gabrielle Hamilton as strength and conditioning coach in a heartbeat.) 5) Finally, if I were to visit Jimmy Johnson's restaurant, would I be personally directed to the restroom? Good to know.

Comments

Your point #4 seriously points out how little our culture values food and how we're fed.

Given that we actually put food in our bodies while major sports are merely watched, a saner world would countenance a chef-turned-coach much more easily than a coach-turned-restauranteur.

And with Mike Leach, Esq.'s, success as a lawyer-turned-coach, it seems quite plausible to me that a chef, or perhaps farmer, would do a formidable job with a major sports enterprise.

If we lived in a world where chefs regularly took the helm at, say, major college football programs, who would end up where?

In my stomping grounds, I don't think Ms. Waters would be a good fit for the Golden Bears, despite her long time recruiting base there. (But training table would be *awesome*.) Rather, I'd expect Dick Reimann would emerge as the leading candidate to succeed Coach Tedford. The Top Dog system for operating the grill on a fall Saturday is probably about like implementing the spread-option.

As for the SEC, I don't know if Chef Acheson has any gridiron inclinations, but I don't think his games would be more painful than the debacle I attended against Alabama last year (with all due love to Coach Richt and the great things he's accomplished).

Just some idle food for thought in the long, long offseason. Is it Labor Day yet?

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Generally speaking, the involvement of an athlete in the ownership and management of a restaurant puts a definite ceiling on your expectations. Consider four restaurants -- Prune, Wayne Gretzky's Steak House, Le Bernardin,

Are they still using myspace nowadays? More businesses now use twitter and facebook to market themselves. So many athletes are opening up restaurants. I think it is a good way to ensure that you don't end up like Mike Tyson..

Generally speaking, the involvement of an athlete in the ownership and management of a restaurant puts a definite ceiling on your expectations. Consider four restaurants -- Prune, Wayne Gretzky's Steak House, Le Bernardin, and Chelli's Chili. You will notice that the two non-sports-oriented ones are generally more ambitious and held in higher regard for their food than those with a sports orientation.20101231pilipalagaga

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Generally speaking, the involvement of an athlete in the ownership and management of a restaurant puts a definite ceiling on your expectations. Consider four restaurants -- Prune, Wayne Gretzky's Steak House, Le Bernardin, and Chelli's Chili. You will notice that the two non-sports-oriented ones are generally more ambitious and held in higher regard for their food than those with a sports orientation.20101231pilipalagaga I agree with him, thank you!

Generally speaking, the involvement of an athlete in the ownership and management of a restaurant puts a definite ceiling on your expectations. Consider four restaurants -- Prune, Wayne Gretzky's Steak House, Le Bernardin, and Chelli's Chili. You will notice that the two non-sports-oriented ones are generally more ambitious and held in higher regard for their food than those with a sports orientation.20101231pilipalagaga

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Are sports oriented restaurants a bit on the higher side on price of menus too, they try to sell their name along with it and not everyone trying to have a dinner would like another personality to take over the imagination of their group.

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